I joined an online food co-op that features local foods from Virginia, http://coastalfarms.luluslocalfood.com/ . Reasons to join are similar to reasons to shop at farmers' markets: http://www.stylelist.com/kimberly-snyder/farmers-market_b_1118572.html?ref=fb&src=sp&comm_ref=false for more information. I've ordered fresh Virginia apples, kale, butternut squash. I also ordered two kinds of sweet potato: "Beauregard," which is the kind most commonly served in supermarkets, and "Hayman," a white sweet potato you won't find in supermarkets because it is "an heirloom white sweet potato reputed to be the sweetest of all varieties. But with a dirt-ugly appearance, short shelf life and low crop yield, it's rarely planted these days" (http://hamptonroads.com/2009/12/eastern-shore-farmer%E2%80%99s-sweet-potatoes-add-variety-traditional-tuber).
I am planning to make a vegan lasagna with the kale. I'm not sure what I'll do with the other ingredients yet. Today I made a black bean/quinoa salad with that pepper mentioned above plus other ingredients. Here is the recipe:
3/4 cup quinoa (or: 1 rice cup measure)
1 red onion, minced
1 small carrot, sliced very thing
1 large clove of garlic, minced
1 small corno del toro or 1/4 green sweet pepper, chopped
1 teaspoon sunflower oil
3 tablespoons coarsely-chopped garlic scapes
1 cup frozen corn
fresh thyme leaves from two sprigs of thyme
2 tablespoons fresh parsley
1/4 cup dry white wine
1.5 cups cooked black beans
3 tablespoons lemon juice
2 tablespoons olive oil
white pepper to taste
Cook the quinoa like you would white rice in a rice cooker or follow package directions. In the meantime, heat the sunflower oil in a cast iron frying pan over medium-high heat until hot. Add the onion, carrot, green pepper, and garlic, and saute for 3-5 minutes until the onion looks tender. Stir in the garlic scapes, corn, thyme, parsley, and wine, and cook, stirring, for 3-5 minutes more. Remove from heat. When the quinoa is done, mix it with the onion mixture and remaining ingredients in a large bowl. Serve warm. Leftovers can be refrigerated and served warm or cold.
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